The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-09-29
Nomsehold.
SNOW CAKE.


One cup of white sugar, half cup of
butter, one and a half of -four, half cup
of sweet milk, teaspoonful of baking
powder, whites of four eggs; flavor
with almond.
Beat together two tablespoonfuls of
sugar, one of flour and two eggs; add
one small cup of finely mashed pota-
toes seasoned with salt and butter and
enough milk to make two pies.
CANNED GRAPES.
Pick carefully from the stem, being
careful not to tear the skins much, put
in a kettle with a little water, stir care
fully; when we'll heated through, re-
move from fire and put in cans.
SWEET PICKLES.
Ten pounds of fruit, four pounds of
sugar, one quart of vinegar, four oun-
ces cinnamon, one ounce cloves. Boil
fruit tender and drain, scald vinegar
and spices together three mornings and
pour on hot.
WHITE FRUIT CAKE.
One pound of -four, n pound Of
sugar, one pound butter, one pound
blanched almonds, three pounds %citron,
one grated cocoanut, whites of sixteen
eggs, two ~teaspoonfuls baking powder,
flavor to taste.
CREAM SPONGE CAKE.
One cup -four, one-third cup of sugar,
one-half cup of cream, two eggs, one
half teaspoonful of soda mixed in flour.
Beat the eggs, sugar and cream to-
gether, then add the -four, beat lightly
and bake at once.
FIG CAKE.
Three pints of flour, n cup OF but
ter, n cup sweet milk, two and one
half cups of sugar, whites of sixteen
eggs, three teaspoonfuls of baking
powder, one and one-half pounds of
figs favored and cut in strips.
DUAPL1NGs.
Make a dough as for biscuits, with
o milk and soda, then add n tea
spoonful of baking powder and roll
out as thin as pie crust; spread with
butter, fold and roll again, cut into
inch squares, and drop in the boiling
pot.
EXCELLENT BUN.
Take one quart of -four, mix with 1t
one-half teaspoonful of salt, three tea
~spoonfuls of baking powder, mix thor
oughly. Then rub in one-half cup of
butter, four eggs, one pint of milk.
Pour the batter into gem pans and
bake in a quick v
SODA CAKE.
One pound flour one-half pound cur
rants, one-fourth pound raisins one
fourth pound butter, six ounces sugar,
two unces orange peel, two ounces al
monds, one t~easpoonful carbonate of
soda, flavor with essence of lemon: add
milk enough to make cake rather stiff,
and put in one-half a nutmeg.
BREAD PUDDING.
One quart of milk, n pint bread
crumbs, the yolks Of three eggs, one
cup of sugar, a small piece of butter;
tlovor to taste; bake twenty minutes;
when cool spread jelly over it; beat to
froth the reserved whites of eggs;
mix with one tablespoonful of sugar;
pile on top of the jelly and set in a hot
oven until slightly Drowned.
LEMON CREAMS.
Pare two lemons thin, pour over one
half pint boiling water, let stand all
night. Squeeze the juice of the lem
ons on one-half pound sugar the next
morning, beat three eggs we'll, take
out the peel and mix the water with
other ingredients, strain through a
seive, then stir ver a brisk fire till
thick as cream; pour hot in the glasses.
PoT-RoAsTED BEL
Take a piece Of cheap beef, say from
the round, boil two hours in about
enough of water to almost it;
season with pepper and salt. When
the water is almost boiled Away turn
the meat often, to keep it from stick
Ing to the bottom Of the pot. At last
the water will all be evaporated, and
then let the meat brown a little; take
1t out and add to the hot fat, flour and
water; this will make a rich brown